Gillie: Is that us? Adam: Aye, go for it.
How are you feeling about it? Gillie: It just feels like every other mash I've done.
[Laughter] Not!
Adam: Yep, I'm feeling a sense of nervous excitement?
Adam:What we've done this time is just put the rye in first.
And then we'll put the malt in after.
So it could either be the best thing we've ever done, or the worst thing we've ever done.
But the whole point of this is just to try it and see what happens.
So it's quite exciting!
Did you have to adjust the mill any for the rye?
Yes, aye.
The grain is a lot smaller so we had to
take the rollers in
But I think we've got a pretty well settled
We just had to adjust for the malt there, adjust it back,
So we just have to keep swapping it, for the two different grains
and each time, take grinds and make sure it's all where it should be
It's each mash being different
which is the thing because we've never done this before in 136 years
It's a new thing to do so...
You know what you want to achieve
But you're not exactly sure how to do it
And when you've got a mashtun like this
You can only do what you can do, you can't change it
You can't do something the way other people do it
So we have to find our own way
Much like we always do with everything
We find our own way
And I'm pretty confident looking at it
It's not been easy, it's been really really difficult
But we'll get some good spirit off it
And that'll be a nice moment
To taste that and see what happens